Pie Crust - Jane's
From Jane Schallert
1 cup flour
1/3 cup vegetable shortening
1/4 tsp salt
4-5 tbsp ice water
1. Half an hour before starting, put the water in the freezer to get cold
2. Mix the salt and flour together. Cut shortening into dry ingredients using a pastry dough blender until it's the size of small peas.
3. Add ice water a tablespoon at a time until the crust sticks together. IMPORTANT: handle the dough as little as possible--the less you handle it, the flakier it will be.
4. Form a round disk about an inch or so thick. Coat liberally with flour and roll out to 2" wider than your pie pan.
5. Fold it twice, lift it into your pan, and open it up. Cut off the extra 1/4" below the edge and fold it under, pinching as yougo. Use the edge of a knife to make diagonal ridges.
6. Poke the bottom and sides with a fork to prevent bubbles, line with foil and weigh it down with dried beans or pie crust weights.
7. Bake at 350 for 10-15 minutes. Remove foil and beans and bake another 5 minutes.
1 cup flour
1/3 cup vegetable shortening
1/4 tsp salt
4-5 tbsp ice water
1. Half an hour before starting, put the water in the freezer to get cold
2. Mix the salt and flour together. Cut shortening into dry ingredients using a pastry dough blender until it's the size of small peas.
3. Add ice water a tablespoon at a time until the crust sticks together. IMPORTANT: handle the dough as little as possible--the less you handle it, the flakier it will be.
4. Form a round disk about an inch or so thick. Coat liberally with flour and roll out to 2" wider than your pie pan.
5. Fold it twice, lift it into your pan, and open it up. Cut off the extra 1/4" below the edge and fold it under, pinching as yougo. Use the edge of a knife to make diagonal ridges.
6. Poke the bottom and sides with a fork to prevent bubbles, line with foil and weigh it down with dried beans or pie crust weights.
7. Bake at 350 for 10-15 minutes. Remove foil and beans and bake another 5 minutes.
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